Randomguy Posted September 25, 2020 Share #1 Posted September 25, 2020 ...if it is made with shells. It needs elbow macaroni, or else it is garbage. Prove me wrong. Link to comment Share on other sites More sharing options...
Airehead Posted September 25, 2020 Share #2 Posted September 25, 2020 I actually agree with you actually. The shells hold too much sauce and throw the balance off. 1 Link to comment Share on other sites More sharing options...
Ralphie ★ Posted September 25, 2020 Share #3 Posted September 25, 2020 I think shells are fine. 1 Link to comment Share on other sites More sharing options...
maddmaxx ★ Posted September 25, 2020 Share #4 Posted September 25, 2020 I just saw pumpkin spice mac and cheese advertized today. Blech! 1 1 2 Link to comment Share on other sites More sharing options...
Kirby Posted September 25, 2020 Share #5 Posted September 25, 2020 If it's a good cheese sauce, the shells act as efficient cheese holders. Link to comment Share on other sites More sharing options...
Allen ★ Posted September 25, 2020 Share #6 Posted September 25, 2020 Eggs. Proper mac & cheese has eggs in the recipe. 2 Link to comment Share on other sites More sharing options...
Airehead Posted September 25, 2020 Share #7 Posted September 25, 2020 Just now, Allen said: Eggs. Proper mac & cheese has eggs in the recipe. Mine does 1 Link to comment Share on other sites More sharing options...
Ralphie ★ Posted September 25, 2020 Share #8 Posted September 25, 2020 13 minutes ago, Kirby said: If it's a good cheese sauce, the shells act as efficient cheese holders. That proves I am right if Kirby agrees! Yay! 2 Link to comment Share on other sites More sharing options...
Ralphie ★ Posted September 25, 2020 Share #9 Posted September 25, 2020 My family liked creamy M&C, but my wife's fambly prefers cheddar and tomatoes. They are both good, but I miss the creamy kind. You have to be careful to keep the tomatoey kind moist enough. 1 Link to comment Share on other sites More sharing options...
Dirtyhip Posted September 25, 2020 Share #10 Posted September 25, 2020 Yes. You get it. RG. Must be shells. I like using some Fontina in my mac. It adds a real nice flavor and it melts very well. Link to comment Share on other sites More sharing options...
Ralphie ★ Posted September 25, 2020 Share #11 Posted September 25, 2020 1 minute ago, Dirtyhip said: I like using some Fontina in my mac. It adds a real nice flavor and it melts very well. Well la di fricken da, Martha! Velveeta and orange powdered is good enough for the restofus. 1 3 Link to comment Share on other sites More sharing options...
BuffJim Posted September 25, 2020 Share #12 Posted September 25, 2020 Needs to come from a blue box. 1 Link to comment Share on other sites More sharing options...
bikeman564™ Posted September 25, 2020 Share #13 Posted September 25, 2020 You need to try it at a local place to me. Best mac n cheese ever. Served in a little crock, and baked. Slightly burnt on top. The best. Homemade style. Not that microwave package crap. Link to comment Share on other sites More sharing options...
Ralphie ★ Posted September 25, 2020 Share #14 Posted September 25, 2020 Just now, bikeman564™ said: You need to try it at a local place to me. Best mac n cheese ever. Served in a little crock, and baked. Slightly burnt on top. The best. Homemade style. Not that microwave package crap. The only way to really screw up mac and cheese is to make it too dry. Still tastes great oot of a box or microwave container. I thought Stouffers was pretty darn good. 2 Link to comment Share on other sites More sharing options...
Further Posted September 25, 2020 Share #15 Posted September 25, 2020 Jalapenos...... 2 1 Link to comment Share on other sites More sharing options...
shootingstar Posted September 26, 2020 Share #16 Posted September 26, 2020 I don't know. I seldom make/order/eat it. Maybe total of 5 times in last 25 years. Link to comment Share on other sites More sharing options...
Ralphie ★ Posted September 26, 2020 Share #17 Posted September 26, 2020 12 minutes ago, Further said: Jalapenos...... Mmmm - oddly I have never had a chance to try that. My wife prefers seefood mac and cheese, but that is always to rich for me. I would much prefer this. I did finally male some jalapeno cornbread, but sadly I overbaked it just a tad, so it was dry. Link to comment Share on other sites More sharing options...
Further Posted September 26, 2020 Share #18 Posted September 26, 2020 3 minutes ago, Philander Seabury said: Mmmm - oddly I have never had a chance to try that. My wife prefers seefood mac and cheese, but that is always to rich for me. I would much prefer this. I did finally male some jalapeno cornbread, but sadly I overbaked it just a tad, so it was dry. Jalapeno makes damn near everything better 1 Link to comment Share on other sites More sharing options...
ChrisL Posted September 26, 2020 Share #19 Posted September 26, 2020 My kids used to eat the microwave mac n cheese with shells. Haven’t ever had it tho. Link to comment Share on other sites More sharing options...
Ralphie ★ Posted September 26, 2020 Share #20 Posted September 26, 2020 2 minutes ago, ChrisL said: My kids used to eat the microwave mac n cheese with shells. Haven’t ever had it tho. We went through quite a bit of the Stouffers with elbow macaroni when the kids were young. It had a very creamy and cheesy sauce - very good. 1 Link to comment Share on other sites More sharing options...
Kirby Posted September 26, 2020 Share #21 Posted September 26, 2020 30 minutes ago, Philander Seabury said: The only way to really screw up mac and cheese is to make it too dry. Still tastes great oot of a box or microwave container. I thought Stouffers was pretty darn good. As much as I love pumpkin stuff, I fear the pumpkin spice macaroni and cheese may not be a good idea. But I'm willing to give it a try. 2 Link to comment Share on other sites More sharing options...
Ralphie ★ Posted September 26, 2020 Share #22 Posted September 26, 2020 Just now, Kirby said: As much as I love pumpkin stuff, I fear the pumpkin spice macaroni and cheese may not be a good idea. But I'm willing to give it a try. Pumpkin beer is bad. It sounds like it would be good, but no. 1 Link to comment Share on other sites More sharing options...
Longjohn ★ Posted September 26, 2020 Share #23 Posted September 26, 2020 Save the shells for tuna macaroni salad. 1 Link to comment Share on other sites More sharing options...
shootingstar Posted September 26, 2020 Share #24 Posted September 26, 2020 23 minutes ago, Kirby said: As much as I love pumpkin stuff, I fear the pumpkin spice macaroni and cheese may not be a good idea. But I'm willing to give it a try. I think a sweet type of spice would be strange for mac and cheese. I just realized that though I didn't have mac and cheese, a few yrs. ago, I had a shrimp saffron handmade spaetzel in a British Columbia mountain town. The restaurant couple: she was Anglo and he was East Indian. It was delicious and well-executed! Dearie gave a thumbs up too. His family is from the country, that invented spaetzel --Germany. 1 Link to comment Share on other sites More sharing options...
Ralphie ★ Posted September 26, 2020 Share #25 Posted September 26, 2020 Just now, shootingstar said: I think a sweet type of spice would be strange for mac and cheese. I've had pumpkin ravioli before that was very good. 2 Link to comment Share on other sites More sharing options...
shootingstar Posted September 26, 2020 Share #26 Posted September 26, 2020 9 minutes ago, Philander Seabury said: I've had pumpkin ravioli before that was very good. It would be good..because it probably wasn't flavoured with pumpkin spice..cinnamon, etc. Dearie has made squash gnochi ..it was great! He's making it below: 1 3 Link to comment Share on other sites More sharing options...
Randomguy Posted September 26, 2020 Author Share #27 Posted September 26, 2020 1 hour ago, Dirtyhip said: Yes. You get it. RG. Must be shells. I like using some Fontina in my mac. It adds a real nice flavor and it melts very well. I stupidly bought some Annie's mac and cheese, the kind with the sauce already ready to dump on the shells. It lacked flavor. Link to comment Share on other sites More sharing options...
Square Wheels Posted September 26, 2020 Share #28 Posted September 26, 2020 I love mac and cheese, except I can't eat the mac, and won't eat the cheeses or butter, other than that, I eat it daily! 1 Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted September 26, 2020 Share #29 Posted September 26, 2020 14 hours ago, Philander Seabury said: Mmmm - oddly I have never had a chance to try that. My wife prefers seefood mac and cheese, but that is always to rich for me. I would much prefer this. I did finally male some jalapeno cornbread, but sadly I overbaked it just a tad, so it was dry. Add shredded cheese to the corn bread. Keeps it from drying oot 1 1 Link to comment Share on other sites More sharing options...
Dirtyhip Posted September 26, 2020 Share #30 Posted September 26, 2020 12 hours ago, Randomguy said: I stupidly bought some Annie's mac and cheese, the kind with the sauce already ready to dump on the shells. It lacked flavor. We eat that on easy nights. I add cream cheese when you do that powder, and mix it in. One heaping tbsp makes a world of difference. Creamier. The oat milk works just fine with all the recipes that we make, but there is no substitute for real cheese. The vegan cheese tastes like garbage and is loaded with strange ingredients. Might as well just eat cheese. We eat far less animal products these days. It's better for the budget too. Meat is very expensive. Tonight, I am making some shredded pork for tacos. 1 1 Link to comment Share on other sites More sharing options...
petitepedal ★ Posted September 26, 2020 Share #31 Posted September 26, 2020 I have to admit...more often or not it is the blue box 1/2 at a time..or velveta..I made an awesome 3 cheese with spinach baked mac once but damnit making it for 1 or 2 servings is almost impossible. 1 Link to comment Share on other sites More sharing options...
Airehead Posted September 26, 2020 Share #32 Posted September 26, 2020 13 hours ago, Philander Seabury said: I've had pumpkin ravioli before that was very good. Definitely with sage and a browned butter sauce 1 1 Link to comment Share on other sites More sharing options...
MickinMD ★ Posted September 26, 2020 Share #33 Posted September 26, 2020 15 hours ago, Randomguy said: ...if it is made with shells. It needs elbow macaroni, or else it is garbage. Prove me wrong. I agree about shells not being best, but I also like rotini because it grabs the sauce. I also like it a lot more with 1/2 a sweet onion diced and fried and added to the mac & cheese in the final mixing and almost everything tastes better with a little garlic powder added. By the way, I love the new Kraft Extra Creamy Mac & Cheese that uses 1/2 cup milk instead of 1/4 cup - I always add a small handful of the shredded cheddar to it that I always have in my fridge to kick-it-up a notch. When I'm ambitious, I adapted a great, easy-to-make cheese sauce for veggies, pasta, etc. I found here that turns cheap, baked Tilapia into a gourmet meal and that relatives love on holidays when I use this sauce to make broccoli and cauliflower and cheese: https://www.food.com/recipe/baked-tilapia-w-fondue-sauce-and-crab-211482 Use the sauce with pasta, veggies, or fish: 3 tbsp butter and 3 tbsp flour fried together for a couple minutes (gets the raw taste out of the flour) on low heat in a frying pan to make a pasty roux. Slowly stir-in 1 to 1.5 cup of milk (any %fat, more milk = more cheesy coating) and continue stirring until it thickens over medium heat to make a White (aka Bechamel) Sauce: it will feel a little lumpy until it gets a little hotter and, suddenly, it begins to thicken and the lumps dissolve. Then, over low heat, slowly add 5-8 oz. of shredded sharp cheddar cheese (some other soft cheeses work: I've chopped a brick of Brie into slices and used it and it works) to the White Sauce to make a fondue sauce. You can add some additional seasonings: 1/2 tsp mustard works great, some add around 1/8 tsp nutmeg into it. It's perfect for mac & cheese, broccoli/cauliflower & cheese, coating baked whitefish filets their last few min. in the oven (add a drained 4.5-6.5 oz can of crabmeat to the sauce to make it tastier and gourmet!), etc. Link to comment Share on other sites More sharing options...
Dirtyhip Posted September 26, 2020 Share #34 Posted September 26, 2020 22 minutes ago, petitepedal said: I have to admit...more often or not it is the blue box 1/2 at a time..or velveta..I made an awesome 3 cheese with spinach baked mac once but damnit making it for 1 or 2 servings is almost impossible. Can you make like an individual crock size? If you are making it homemade, you can make any size you want. 2 Link to comment Share on other sites More sharing options...
Airehead Posted September 26, 2020 Share #35 Posted September 26, 2020 18 minutes ago, Dirtyhip said: Can you make like an individual crock size? If you are making it homemade, you can make any size you want. If you do that the others will freeze we’ll just like Stouffers but better. Link to comment Share on other sites More sharing options...
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